Panade of slow-cooked onions with Emmental

50g/2oz unsalted butter
4 yellow onions, peeled and very finely sliced
11/2tsp caster sugar
A pinch of sea salt
Freshly ground black pepper
50ml/2fl oz apple brandy
1 bay leaf
4 thyme sprigs
750ml/11/4pints chicken stock
To serve
4 slices of good-quality white bread
1 garlic clove, halved
125g/4oz Emmental cheese, grated
A handful of curly parsley, stalks removed, finely chopped
Sea salt and freshly ground black pepper

Melt the butter in a pan over a low heat. Add the onions, sprinkle with the sugar and add a pinch or two of salt. Sweat gently for 20 minutes until very soft. The onions will deepen in colour as the sugar and butter begin to caramelise and their natural sweetness is teased out.

When the onions are really soft, add the brandy and turn up the heat to reduce the amount of liquor and to cook off the alcohol. Add the bay leaf and thyme and pour in the chicken stock. Reduce the heat to medium and cook for about 10 minutes or so, or until the stock has reduced slightly and the flavour is deep and intense. Discard the herbs.

Toast the slices of bread until golden brown on both sides. Rub with the cut garlic clove while still hot, and place one slice in each warm soup plate. Ladle over the onion broth and sprinkle with the grated Emmental. Finish with a grinding of pepper and a sprinkling of parsley if you like. Serve piping hot.